Chicken Piccata

By Addie

Ingredients

• 2 whole boneless, skinless chicken breasts (1 1/2 lb.), rinsed, patted dry
• Salt and pepper
• 1/4 cup all-purpose flour
• 3 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1/4 cup lemon juice
• 3/4 cup low-sodium chicken broth
• 1/4 cup chopped fresh parsley

Preparation

Step 1

Place chicken between 2 sheets of waxed paper and pound until thin. Sprinkle chicken with salt and pepper and dredge in flour.

Heat 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves and cook without moving until browned, 3 minutes. Turn and cook until firm and browned on both sides, 3 minutes more. Transfer to a plate and cover loosely with foil to keep warm.

Add 1 Tbsp. butter and remaining 1 Tbsp. oil to skillet; cook remaining chicken breast halves. Transfer to plate and cover to keep warm.

Add lemon juice and broth to skillet and bring to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat, add remaining 1 Tbsp. butter and parsley and stir until butter melts. Season with salt and pepper. Pour sauce over chicken and serve immediately.
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REVIEWS:

This was a great recipe full of flavor. I even eliminated the oil and used light butter. I did add a bit of flour at the end to thicken but overall, a huge success, loved by the hubby. Will definitely make it again.

This recipe was excellent! I only made one whole chicken breast, but I made the full amount of sauce. I think there was just enough sauce. If I was going to make two whole chicken breasts, I would definitely double the sauce.

This recipe is very easy, very quick, and very good. Actually, it's WONDERFUL. So very glad to have a new way to prepare chicken!